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Paleo Friendly Macaroons


  • 2 cups unsweetened shredded coconut -make sure it's finely shredded coconut
  • ½ cup almond flour
  • ¼ cup unrefined coconut oil (not melted)
  • ¼ cup maple syrup
  • 2 egg whites
  • pinch of salt
  • optional - 1/3 cup melted dark chocolate for dipping/drizzling


  • Preheat the oven to 350.
  • Place all ingredients in a food processor and pulse for about 15 seconds, until everything is mixed well. You may need to stir the bottom with a spatula to incorporate the maple syrup well.
  • Using a cookie dough scooper (approx 1 Tbsp), place the macaroons on a parchment lined cookie sheet.
  • Bake for about 15-17 minutes or until slightly golden on the bottom. (If you use a larger scooper (1.5Tbsp), you may need to add a few minutes to the cooking time.
  • (Optional)-Allow to cool a bit before dipping in the chocolate.
  • I store the extra macaroons in the refrigerator for up to 4 days.
  • Enjoy!